Easy Chanterelle Mushrooms in Cream Sauce
2 tablespoons butter
3 cups fresh wild chanterelle mushrooms
cleaned and quartered
½ cup heavy whipping cream
1 ½ teaspoons all-purpose flour
½ teaspoon cold water
or as needed
½ teaspoon salt
½ teaspoon herbes de Provence
or to taste
fresh ground black pepper
Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes.
Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.
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